Crispiest Chocolate Chip Cookies Ever
As a young girl, I loved my Grandma’s chocolate chip cookies best. They had the most amazing crunch! For years, I tried to figure out her secret. I experimented with recipe after recipe. Technique after technique. Finally, there it was … that crunch! Warning! We find these little wonders difficult to stop eating once you start, that’s why we like to keep them small.
Approximately 6 dozen mini cookies
1 1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 sticks (14 tablespoons) unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
1 1/4 semi-sweet chocolate chips
- Preheat oven to 375°. Line two baking sheets with parchment paper.
- Sift flour, baking powder and salt together onto waxed paper and set aside.
- In a medium sized bowl, using an electric mixer on medium, cream together the butter, brown and white sugar, and vanilla, until light and fluffy. Scrape the bowl down as needed. Add the egg, combining well. Add the flour mixture, mixing well. Fold in the chocolate chips.
- Drop scant teaspoons of dough two inches apart on the baking sheets. Bake seven to nine minutes until they are golden. Watch the first sheets carefully to get your oven’s timing down correctly. Allow to cool one minute on the baking sheets before removing with a spatula to a plate to cool completely. They will become crispier as they cool.
- Store cookies in an airtight container to retain the crispiness, if they last any time at all.